As the weather turns cooler, October welcomes a new rhythm in the kitchen. It’s a time for slowing down, savoring deeply, and returning to recipes that feel grounding — hearty, warm, and full of comfort.

In Italy, it’s part of culinary tradition that food should reflect your environment — meaning you cook with what the season brings. And October is abundant. So let’s explore what vegan Italian dishes we can make — always 100% plant-based.

We’ve gathered some of our favorite local, seasonal ingredients that pair beautifully with our curated selection of vegan Italian products. Here’s how to create simple, delicious meals with what’s truly in season — Italian style, the Vegaliano way.

1. Pumpkins & Squash (Zucca)

In Season: September to November

How to Cook It Vegan:
Roasted pumpkin cubes tossed with rosemary and olive oil are perfect for topping polenta or folding into pasta dishes. For something classic, try a vegan risotto alla zucca — pumpkin cooked down into a creamy sauce with garlic, sage, and nutritional yeast or our aged cashew parmesan.

Our tip: Save the seeds and roast them with sea salt and smoked paprika for a crunchy snack or salad topper.

Pair it with: Our vegan scamorza alternative — melted on top for a smoky, creamy layer.

2. Mushrooms (Funghi Porcini, Champignons, Pleurotus)

In Season: Late September to early November

How to Cook It Vegan:
From markets to forests, mushrooms are the heart of Italian autumn cooking. Sauté porcini or oyster mushrooms with garlic and parsley for a perfect crostini topping. Or go for a creamy mushroom tagliatelle, finished with plant-based cream and cracked black pepper.

Vegan twist: Use soaked dried mushrooms and their soaking water to build deep flavor in broths or sauces.

Pair it with: Our truffle vegan parmesan or a spoonful of artichoke spread.

3. Chestnuts (Castagne)

In Season: October to early December

How to Cook It Vegan:
Roasted over an open flame or baked in the oven, chestnuts are one of autumn’s most nostalgic Italian ingredients. In Tuscany, they’re used in castagnaccio, a rustic, naturally vegan chestnut flour cake with rosemary and raisins.

You can also puree cooked chestnuts with almond milk and a pinch of nutmeg for a smooth base to spread on toasted bread or stir into a fall risotto.

Pair it with: A drizzle of olive oil and  vegan burrata for a contrast of sweet and creamy.

4. Cavolo Nero & Fall Greens

In Season: October through winter

How to Cook It Vegan:
Tuscan kale (cavolo nero), spinach, and chard are essential for cool-weather cooking. Use them in ribollita, a thick vegetable and bean soup made with leftover bread — naturally vegan and deeply satisfying.

Or sauté greens with garlic, chili flakes, and lemon for a quick side or pasta topper.
Pair it with: Our vegan spreadable cream cheese with chives for balance.

Stock Your Fall Pantry — The Italian Way

Embracing seasonality in the kitchen is all about working with what nature offers — not through trends, but through timing. Eating what the land provides, adapting our plates to the season, and using ingredients in their simplest, most respectful form lies at the heart of both Italian cuisine and sustainable living.

To make fall cooking easier, here are a few pantry staples we recommend that can turn into flavorful meals in minutes — all 100% vegan:

• Organic passata or tomato sauces
• Legumes (chickpeas, cannellini beans, lentils)
• Artichoke, mushroom, or olive spreads
• Vegan cheeses (aged, creamy, or smoked)
• Dried herbs and infused olive oils
• Ready-to-serve vegan salami or mortadella

Ready to cook with the season? Share your creations and tag us — we’d love to see what’s on your table #VegalianoInSeason